University of California, Santa Cruz
( Santa Cruz CA 95064 )
- Contact Name:
- Scott B. Berlin
- Contact Title:
- Associate Director, Dining
- Telephone:
- (831) 460-3074
- E-Mail:
- sberlin@ucsc.edu
- Who was most responsible for initiating your farm-to-college program?
- Student(s)
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Other, please specify:
- Researching availability of local products
- What role, if any, have cooperative extension agents or other agency/agricultural professionals played in the farm-to-college program?
- Resource/contact person
- What role, if any, would be useful for cooperative extension agents or other agency/agricultural professionals to play in the farm-to-college program?
- Resource/contact person
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Dining/food services director/manager
- Where do the majority of your locally purchased farm products come from?
- 50-200 miles
- What are the primary local farm products you purchase? (please list top 3-5 items)
- Other, please specify:
- Are any of these local food products organically grown?
- yes
- yes
- Who/where are local products purchased from?
- Farmer-managed cooperative(s)
- Individual farmer(s)
- Are local food products used in...
- Regular menus
- Was external funding or other resources (grants, equipment, etc.) used to...
- Not used
- Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Campus sustainability center(s)
- Faculty member(s)
- Other student organization(s)
- Student environmental organization(s)
- Have you used any of the following to promote the program or enhance its educational value?
- Class research
- Farm tours
- Information in dining locations about the program
- Press releases
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Composting program
- Packaging reduction program
- Sustainable agriculture research and curriculum projects
- Are there any bidding requirements for purchasing local food?
- yes
- yes
- Do local products cost more on average?
- yes
- yes
- If yes, how do you manage the higher price?
- Pass cost directly on to consumer
- Reduce costs elsewhere to make up the difference
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Coordinating purchase/delivery of products
- Product price
- What do you see as the most significant benefits from farm-to-college programs?
- Lower environmental impacts
- Other, please specify:
- Of the following policy issues, please choose up to two, if any, that you believe would provide the most significant support for farm-to-college programs:
- Grants/subsidies to help farmers organize cooperatives
- Grants/subsidies to help farmers build season extenders
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Build positive relationships among key players (such as dining/food services, farmers, faculty/staff, and students)
- Promote the project in as many ways as possible to the campus/local community
- Is dining/food services:
- Self-operated
- Self-operated
- Total number of individual meals served daily in locations operated by dining/food services:
- Other, please specify:
- Other, please specify:
- Does food services use a (please choose most appropriate answer):
- Mixed plan
- Mixed plan
- What is dining/food services' approximate annual budget for food?
- Other, please specify:
- Other, please specify: